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There are many factors that influence when a child reaches certain developmental milestones. Use this timeline to know what to expect in the first year.

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Nothing heralds summer’s arrival like the abundance of fresh berries. During the winter, these little gems are shipped from around the world and priced as if they’d had a seat in first class. The season’s local offerings are hours fresh, reasonably priced and bursting with the juicy flavor of summertime. So why not take advantage of them by making this tasty morning treat?

Not only do the fresh berries in these scones taste great, but they provide the nutritional bonuses of vitamin C and fiber for you and your growing baby. And the wheat germ adds B vitamins and protein. Preparation hint: You can make the dough the night before, refrigerate it, and then pop it into the oven first thing the next morning.

Summer Berry Scones

Serves 8

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons wheat germ

3 tablespoons rolled oats

1/4 cup plus 1 tablespoon sugar

3 tablespoons cold unsalted butter, cut into small pieces

1 egg, lightly beaten

2/3 cup plus 2 tablespoons buttermilk

1 cup mixed berries, plus an extra handful for the topping

Nonstick cooking spray

Preheat oven to 425° F. Combine first six ingredients and 1/4 cup sugar in a mixing bowl. Cut in the butter until the mixture resembles coarse meal. Make a well in the center of the mixture and add the egg, 2/3 cup buttermilk and 1 cup berries. Using a spatula, turn and cut the dough until it forms a slightly sticky ball; do not knead. Add a tablespoon of flour if necessary, but make sure the dough stays sticky.

Spray a baking sheet with nonstick cooking spray. Transfer the dough to the sheet and pat out to a 9-inch circle, about 3/4 inch thick. Brush the remaining 2 tablespoons buttermilk over the dough. Toss additional berries randomly and lightly press them into the dough. Sprinkle the remaining 1 tablespoon sugar over the top.

Press the edge of the spatula through the dough, cutting into 8 wedges without separating them. Bake for 16–18 minutes or until golden brown. (The wedges probably will bake together. If so, simply run a knife through the cut marks and allow to cool. The scones will break apart easily for serving.)